Chocolate Dipped Peppermint Sugar Cookies

16 Dec

A bunch of my friends had a little Secret Santa Exchange (I got cupcake oven mits yay!!) Everyone had to bring a treat so I  made these :)

Chocolate Dipped Peppermint Sugar Cookies
Adapted from:  Rock Recipes

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
1 – 1 1/2 teaspoons lemon extract
1/4 teaspoon peppermint extract
1 and 1/2 cup Andes Peppermint Baking Chips
1/2 bag of Wilton Candy Melts (any color you want!)
1 bottle any kind of sprinkles!
1/2 cup sugar for rolling cookies

-Preheat oven to 350 degrees
-In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
-Using a mixer, beat together the butter and sugar until smooth and fluffy.
-Beat in egg, vanilla extract, lemon extract and peppermint extract.
-Gradually mix the dry ingredients into the wet ingredients.
-Gently fold in peppermint chips
-Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on cookie sheet
-Bake 8 to 10 minutes or until lightly browned.
-Let stand on cookie sheet two minutes before removing to cool on wire racks.
-Melt down Candy Melts per bag instructions
-Use a spatula to coat half of each cooled cookie
-Put on sprinkles quickly before chocolate cools and hardens.
-Enjoy!

Notes: I baked these for 13 minutes because they didn’t look done and they turned out a bit over-baked, If I made these again I would definitely stick to 10 minutes max. I think that although they look under-cooked in the oven, they would set after coming out. Also, putting cookies in the freezer quickly makes the chocolate harden faster and thus, no dripping chocolate and less mess. 

Cookies

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